Creamy Green Bean and Potato Soup
Creamy Green Bean and Potato Soup is a gluten free soup. This recipe serves 6. One portion of this dish contains roughly 10g of protein, 19g of fat, and a total of 292 calories. It is perfect for Autumn. Head to the store and pick up bacon bits, beans, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.
Place the green beans into a pot with enough water to cover.
Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes.
Drain the water from the green beans; set aside.
Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes.
Remove from heat, but do not drain the water from the pot.
Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth.
Add the green beans. Season with salt and pepper.
Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.